Wednesday, January 9, 2013

Creamy Egg Salad

Creamy Egg-Salad

Since we live on a farm and raise chickens, it's only natural that we have egg salad from time to time.  There are all kinds of ways to make egg salad, especially since it's more of a personal preference.  Here's a recipe that I am sure you will enjoy:



6 large hard-cooked eggs
1/4 cup mayo (I prefer the lite version)
1 1/2 teaspoons mustard
1 1/2 teaspoons of sweet pickle relish
1/2 cup finely chopped onion (can also use celery), optional
Dash of salt
1/8 teaspoon of black pepper


Hard boil the eggs.  Crack and peel the eggs then chop coarsely and place in a large mixing bowl.  Add mayo, mustard, relish and onion.  Blend together.  Add salt and pepper to taste.  Refrigerate until ready to serve.
Hard boil eggs. Crack and peel when done.

I use a vegetable slicer to slice the eggs.

Slice the egg one way...

Then slice the egg the other way.

Should fall apart when you're done.

Put the eggs in a small dish.

Add the relish.

Add the onions or celery.  Whichever you prefer.

Add the mustard.
Add mayo, salt and pepper and combine.
Store in refrigerator.

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